Aired January 9, 2008
- 1 almost-empty jar of marmalade (about 2 tablespoons)
- 2 tablespoons Tamari
- 1 small clove garlic, finely chopped or grated
- 1 inch fresh ginger, grated
Combine all the ingredients in the marmalade jar and shake until completely incorporated.
Pour over any skillet-cooked meat right before its done and continue to cook until the glaze is cooked and warmed through.